I'm a Professional Baker and This Lemon Pudding Cake Is One of the Best Desserts
I’m a sucker for pudding cakes. They’re soft and fluffy, yet incredibly moist and gooey at the same time. Chocolate is usually the fave in my house, but we’ve recently fallen in love with this lemon pudding cake. (And based on the reviews, everyone else loved it too!) Because I had the privilege of styling this recipe for the camera, I was able to get an up-close-and-personal behind-the-scenes look at how this cake comes together. It’s an incredibly tender cake with the most unique texture. Because it’s baked in a manner similar to cheesecake, the top is light and airy while the bottom has a creamy, pudding-like consistency that resembles lemon curd (which was totally unexpected to me, but in the best way). Top it with a simple whipped cream or powdered sugar, and it’s bound to be a huge hit at any family gathering or event this spring. It’ll put a smile on your face just by looking at it. Trust me — this cake is definitely worth a try.
Get the recipe: Lemon Pudding Cake
What Makes Lemon Pudding Cake So Good
While the flavor of the cake is enough to keep me coming back for more, the incredible texture is what makes this cake a standout. It’s incredibly moist and spongy, but the bottom of the cake is where the treasure lies. It holds a creamy, buttery, almost custard-like surprise that resembles lemon curd. Best of all, the cake is extraordinarily easy to whip up and includes everyday pantry staples. There are just so many reasons why this cake shines like a hidden gem waiting to be found.
How to Make Lemon Pudding Cake
Preheat your oven to 325°F. Line the bottom of a 9X13 baking pan with a kitchen towel so your ramekins or baking dish don’t move when you add water. Lightly coat your baking vessel with baking spray, and bring water to a boil.
Make the batter. Whisk together eggs, granulated sugar, milk, lemon zest & juice, melted butter, vanilla extract, and salt together in a large mixing bowl.
Prepare the egg whites. Whisk egg whites in a medium bowl until foamy, adding the remaining granulated sugar then whisking until soft peaks form. Gently whisk egg whites into the egg yolk mixture in two parts.
Transfer to ramekins or a single baking dish. Pour enough of the hot water into the pan in the oven so that it comes about halfway up the sides. Bake until the top is puffed and set.
Let cool. Dust with powdered sugar or top with whipped cream, and serve warm.
If You’re Making Lemon Pudding Cake, a Few Tips
Make sure your oven is preheated. It will set your cake up for success by allowing it to rise to its fullest potential.
Line the bottom of your dish with a kitchen towel. It prevents your cake from moving around and helps the batter stay level to ensure even baking.
Get the recipe: Lemon Pudding Cake
Further Reading
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